What is the purpose of monitoring in HACCP?

• A. To regularly check CCPs and apply corrective measures when standards are not met
• B. To increase marketing activities
• C. To train new staff
• D. To measure customer satisfaction

Answer: (A)

Monitoring in HACCP is the ongoing observation and measurement of critical control points to ensure the process stays within defined critical limits. By regularly checking CCPs such as cooking temperature, time, cooling, pH, and other controlling parameters, you can detect deviations early. When a parameter drifts, corrective actions are taken to bring the process back under control before unsafe product is produced or released. The data from monitoring is recorded to demonstrate ongoing control and to show that the HACCP plan is being followed. This activity is different from marketing, training, or customer satisfaction efforts, which serve other purposes. It also sits alongside verification and validation: monitoring provides real-time evidence of control, while verification checks that the monitoring plan and HACCP system are working, and validation proves that the plan can control hazards before implementation.